Instructions

1. Understand that fruit can be canned in large or small quantities, so there is no need to start with a certain amount. Buy or pick as much fruit as you feel you can handle in each canning session.

2. Prepare your fruit for canning. If you have peaches, apples or pears, the skins need to be removed as well as the core or stone. Slice into wedges or smaller chunks. Cherries do not need the skins removed, but they do need to be pitted. Bush berries simply need to be washed.

3. Whether your jars are dusty from the garage or even brand new from the store, they still need to be washed. It is a good idea to do this before you start so you are not rushed later. Canning jars can be washed in a regular dishwasher cycle.

4. Place the lids in a pan of boiling water to both sterilize them and soften the gummed part of the lids. Leave them in the water until you are ready to use them.

5. Decide which kind of syrup you want to pack your fruit in. This can be anything from fruit juice mixed with Splenda to water and sugar. Follow the recipe directions for the syrup and set aside.

6. To increase acidity and prevent discoloration and spoilage, add 2 tbsp. of bottled lemon juice to each quart jar or 1 tbsp. per pint jar.

7. Fill each jar to the top the fruit. The fruit will settle after sealing, but be sure not to pack it so tightly that there isn't sufficient room for the syrup. Pour the prepared syrup into each of the filled jars until the liquid reaches 1/4- to 1/2-inch from the jar rim. Insert a knife down the inside edge of the jar to free any trapped air bubbles. Top off with syrup as needed.

8. Wipe the rim and threads of the jar with a clean cloth to remove any spilled syrup. Remove the lids from the hot water and press them firmly down on the tops of the jars. Secure them with the jar ring.

9. Place as many jars that can comfortably fit into the canner and fill it with boiling water until it is 2 inches over the jar tops. Keep the water at a rolling boil. The processing bath time varies depending on your altitude. Be sure to look up how long you need for your area.

10. Once the processing time is complete, use the jar lifter to remove the jars from the hot water. Allow them to cool in a draft-free place without being touched or bumped. You can verify that the jars are sealed by pressing your finger in the center of the lid. If it pops up and down, then the jar is not sealed and should be refrigerated. If there is no movement in the lid then you are ready to store in a cool dry place, out of the direct sunlight.

11. After the jars have cooled, you may remove the rings and use them for your next batch. Most canned fruit will last from 12 to 18 months.